Hazelnut, biscuit and ricotta cake with toffee sauce

A crunchy, nutty biscuit base supports a creamy ricotta filling, all crowned with luscious toffee sauce, toasted hazelnuts, and dark chocolate. Each bite of this cheesecake is a symphony of caramel, cream, and roasted nut flavours.

This dessert scores a D, reflecting its indulgent nature. Rich in cream, sugar, and butter, it is best enjoyed as a special treat rather than an everyday option.

Chef Aid Non-Stick Spring Form Cake Tin, Round Cake pan with Loose Base for Easy Release, Dishwasher, Fridge and Freezer Safe, 23cm / 9 inch Diameter

£7.99 (available from £7.99)

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Ingredients

• 250g/9oz speculoos biscuits (Biscoff)
• 125g/4½oz hazelnuts, toasted
• 2 tbsp icing sugar
• 120g/4¼oz butter, melted
• 500g/1lb 2oz Westcombe ricotta, drained
• 50g/1¾oz caster sugar
• 1 vanilla pod, seeds only
• 1 lemon, juice only
• 200ml/7fl oz double cream
• 400ml/14fl oz double cream (for toffee sauce)
• 100g/3½oz dark chocolate
• 200g/7oz caster sugar (for toffee sauce)
• pinch salt
• 150g/5½oz hazelnuts, toasted and chopped (for decoration)
• grated dark chocolate (for decoration)

Method

1. Line a 24cm springform tin with baking paper. Blend the speculoos biscuits (Biscoff) , hazelnuts, and icing sugar in a food processor to a fine crumb. Mix in the melted butter and press into the tin base.
2. In a large bowl, whisk the ricotta and caster sugar until soft. Add the lemon juice and vanilla seeds.
3. In a separate bowl, whisk the double cream to soft peaks. Fold into the ricotta mixture, then tip the filling into the tin and chill overnight.
4. For the toffee sauce, heat the caster sugar in a dry sauté pan over medium heat until it turns a dark caramel. Immediately whisk in the double cream, dark chocolate, and salt.
5. Whip the remaining double cream in a clean bowl and fold into the sauce. Allow to cool at room temperature.
6. To serve, top the cake with plenty of toffee sauce, toasted chopped hazelnuts, and a sprinkle of grated dark chocolate.

What can you serve with this

1. Fresh raspberries – their tartness cuts through the richness of the cake.
2. Espresso – a bold coffee balances the sweet, creamy flavours.
3. Vanilla ice cream – adds an extra layer of creaminess and contrasts the crunchy base.
4. Caramelised pears – bring a fruity, elegant touch to the dessert plate.

Nutri-score Health Check

This Nutri-Score D rating reflects the high content of cream, sugar, and butter, balanced by protein-rich ricotta and nuts. The score is automatically calculated from the ingredients and serves as a guide.

Positive Factors

• Ricotta offers protein and calcium.
• Hazelnuts provide healthy fats and fibre.
• Dark chocolate contains antioxidants.

Negative Factors

• Double cream, butter, and sugar contribute significant saturated fat and calories.
• Toffee sauce is high in sugar, so enjoy in moderation.